Legume
Phaseolus vulgaris
A tier
Phaseolus vulgaris for pinto frames common beans selected for mottled beige-pink seeds that cook to creamy pink-brown—the species home of refried-bean culture. Speckles fade when cooked. Refry, stew, burrito fillings. Species note ties pintos to other market classes. Full cooking required.
Track this ingredient
Unit
Characteristics
Preparations
RefriedStew
Traits
BeanyCreamyMottled ClassSpeciesStaple
History
Common bean diversity included mottled types ancestral to pinto classes.
Southwestern and Mexican cookery centred mottled pintos in daily food.